FENNEL MUSHROOM SKILLET
Make and share this Fennel Mushroom Skillet recipe from Food.com.
Provided by Parsley
Categories Onions
Time 22m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
- In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
- Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.
Nutrition Facts : Calories 60.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 197.9, Carbohydrate 6.8, Fiber 1.9, Sugar 1.9, Protein 2.7
KALE AND FENNEL SKILLET
I love to mix different vegetables together and use unexpected herbs and spices to change things up. If you can't find apple sausage for this skillet, a good mild Italian sausage would work just fine. -Patricia Levenson, Santa Ana, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat. Add onion and fennel; cook and stir until onion begins to brown, 6-8 minutes. Add sausage, garlic, sherry and seasonings; cook until sausage starts to caramelize, 4-6 minutes. , Add kale; cook, covered, stirring occasionally, until kale is tender, 15-17 minutes.
Nutrition Facts : Calories 167 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic exchanges
FETTUCCINE WITH FENNEL AND SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet. Add the mushrooms and saute over medium heat until they begin to wilt. Add the garlic, stir for a few seconds, then stir in the fennel. Cook until the fennel begins to soften, about five minutes. Cover the pan and cook over low heat until the vegetables are tender, about another 10 minutes.
- Bring four quarts of water to a boil. Cook the fettuccine for three minutes, then drain.
- Uncover the skillet and stir in the cream, sun-dried tomato and fennel tops. Cook over high heat for a minute or two, then season to taste with salt and pepper. Add the cooked pasta to the skillet, toss to combine the ingredients, then divide between two plates and serve with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 548, UnsaturatedFat 17 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 616 milligrams, Sugar 5 grams
FARFALLE WITH FENNEL AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a bowl, add the water and set aside to soak for 30 minutes. Start bringing a large pot of water to a boil for the pasta.
- Heat the oil in a large, heavy skillet. Add the onion and fennel and cook over medium-low heat until the vegetables just begin to brown.
- While the vegetables are cooking, drain the mushrooms, reserving the liquid. Dry the mushrooms on a paper towel, slice them and add them to the pan. When they are heated through, strain and add the mushroom liquid. Cook over high heat for several minutes, until the liquid just moistens the vegetables. Stir in the cream and remove the pan from the heat. Season to taste with salt and pepper.
- When the water has come to a boil add a generous pinch of salt and the farfalle. Cook the farfalle until it is al dente, about six minutes. Drain it thoroughly, then add it to the pan with the mushrooms and fennel.
- Cook the farfalle with the vegetables, stirring gently, two to three minutes, until the ingredients are well blended and the cream has thickened and clings to the pasta. Stir in the fennel tops and cheese and serve.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 3 grams, Carbohydrate 51 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 343 milligrams, Sugar 3 grams
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